Notes

• This recipe is altered very slightly from Your Cup of Cake. I added more milk to the frosting because I like a really light, almost whipped frosting -- it helps cut down on the richness of the chocolate. 
• I used the leftover brownie mix from the frosting to bake the brownie topping. I used a round pan to reduce the harder edges, which helped when crumbling the brownies for garnish. 

BROWNIE BATTER CUPCAKES

INGREDIENTS

Cake

• 1 box Devil's Food Cake Mix
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup milk
• 1/2 cup sour cream
• 1/2 cup miniature milk chocolate chips

Frosting

• 1 cup butter (softened)
• 1/2 cup chocolate brownie mix
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 2 tablespoons milk (more if needed)
• 3 cups powdered sugar

DIRECTIONS

Cupcakes

• Preheat oven to 350F.
• Line cupcake pan (24-count)
• In the bowl of a stand mixer (with paddle attachment), combine cake mix, butter, eggs, vanilla extract, milk, and sour cream until smooth.
• Stir in miniature chocolate chips.
• Fill cupcake liners 2/3 full.
• Bake 15-20 minutes (until toothpick comes out clean).
• Remove from oven, let rest for 2-3 minutes, then transfer cupcakes to wire rack to cool.

Frosting

• In stand mixer (with paddle attachment), beat butter until smooth.
• Add brownie mix, cocoa powder, vanilla, and milk and beat until combined.
• Slowly add in powdered sugar until you reach your desired consistency. Add more milk if it becomes too thick.
• Pipe onto cupcakes. Top with crushed brownie pieces for additional flavor.